Green Beans with Caramelized Pecans

Ingredients

• 0.5 teaspoon pepper black freshly ground to taste
• 2.5 pounds green beans trimmed
• 1 teaspoon kosher salt to taste
• 3 tablespoons brown sugar light packed
• 2 ounces pecans 
• 0.3 cup shallots finely chopped ( 2 medium)
• 5 tablespoons butter unsalted

Equipment

• bowl
• frying pan
• oven
• pot
• ziploc bags
• slotted spoon
• tongs
• colander

Directions

1. Heat oven to 350°F with rack in middle.
2. Spread out pecans on a rimmed sheet pan and bake in oven until pale golden on inside, about 6 to 8 minutes. Cool and coarsely chop.
3. Have ready a colander submerged in a large bowl of ice water. Cook beans in a 6- to 8-quart pot of well-salted boiling water, uncovered, until just tender, 5 to 8 minutes. Using a large slotted spoon and/or tongs, transfer beans to colander in ice water to stop cooking, then drain well and dry on towels.
4. Heat butter in a 12- to 14-inch deep heavy skillet (preferably straight-sided) over moderately high heat until foam subsides, then add shallot and cook, stirring until pale golden, 2 to 3 minutes.
5. Reduce heat to medium and stir in sugar until almost dissolved, then cook pecans, stirring, 1 minute.
6. Add green beans, kosher salt, and pepper, and sauté beans, turning them with tongs, until heated through, 2 to 4 minutes.
7. Transfer to a platter and serve.
8. •Beans can be trimmed 1 day ahead and kept chilled in a sealable plastic bag.Nuts can be lightly toasted 1 day ahead and kept chilled, covered.